Rabbit Stew

Disjoint the rabbit.

Cover and soak overnight in equal parts of water and vinegar. Drain well, then roll in flour and fry rabbit in hot bacon fat or butter.

Place rabbit in a casserole or pan. To 1/3 cup drippings, add 4 tablespoons flour, stirring until it bubbles.

Pour in 2 cups of water and cook until mixture thickens. Salt to taste, then pour in 1 cup tart red jelly and 1 tablespoon mixed pickling spices. Pour this gravy mixture over the rabbit. If necessary, add more water.

Meat should be covered. Close casserole tightly and cook for 1 hour or more. Serve with noodles or brown rice.